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allwoundup
·Borracho beans have been simmering all afternoon and I will stir in a bit of my local whiskey for final flavoring......
and sip a bit during and after dinner
WRUD (Drinking) Today?
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TexOmega
·Look for a PM later today with my improvised recipe.
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TexOmega
·beer in pot
whiskey in chef, sipper not gulper, though.
whiskey in chef, sipper not gulper, though.
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Archer
··Omega Qualified Watchmaker
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Foo2rama
··Keeps his worms in a ball instead of a can.So I did a little Tasting with Teeling last night....
1.Teeling Small Batch - 46%
50 Barrels or Less, nice little Irish Whisky, nothing amazing so far. Sweet maltyness on the palette , opens with water and settles into a much better spirit. Maybe some warmth or oxidation causes.
2.Teeling Single Grain - 46%
95% corn (claim to be the oiliest whisky) made for US market
Napa Cab Barrel (Rombauer?) Nose - winter spices lots of barrel influence sweet with lots of oak and spice. Water improves the nose, and washes out the mid palette.
Teeling Single Malt - 46%
6 barrels 23 years Oloroso Shereyr 9 years bourbon, napa cab, white burgundy, port, madeira … all between 9-23 years of age.
Nose is stupendous, marshmallow, melon. Light mouth feel, mildly creamy . Feels a little hot, citrus, good buy at $55. Good depth, very little water clarifies it, but to much kills it.
Teeling Pot Still - 46%
30% malted 30 % unmalted and 5% of any other grain. Single pot ( this one is 50% 50%)
Nose - is gorgeous honey, and toffee buttered rum lifesaver on mouth this golden raisins, little dusty complex and nice little bit of green from the virgin american oak. Super interesting and spicey at 92% almost a rye.. Aged in virgin american oak, bourbon and sherry.
Teeling Blackpitts - 46%
Peeted Corn, rye, wheat, malted and unmalted barley - maple and peet nose.
Teeling PX Sherry Single Vask 14 year Total Wine Exclusive - 54.3%
Total sherry nose. Green on the palette. Water gives it a maple nose, stays a little green. Nutty, maple, little sulfur from the Sherry cask. Pepper and oaky oddly. 100% malted barley
Teeling Chestnut Cask 13 year Single cask #29555 - 55.1%
Maple nose - candied walnuts on nose.
Super light mouthfeel does not feel as hot as it is. Water gives it asian fruits, guava, but still a nice super special taste. Chestnut barrels do not exist… They have 4 in total, Apparently held PX brandy… super wine oxidates on the finish. 90 year old barrel that was a local solara at a store.
Truly interesting dram, Chestnut aging let alone PX Brandy aging barrels just do not exist. Complex and interesting, the PX Brandy oxidates are definitely there on the mid palette moving into a warm finish. The Chestnut gives the candied walnut aspects which is not something you normally have in Whiskey
Notes...
PX is Pedro Ximenez sherry.
Irish Whisky or stuff made by Irish immigrants uses the "e" in Whiskey, it was originally an attempt to do something similar to the French DOC system.
1.Teeling Small Batch - 46%
50 Barrels or Less, nice little Irish Whisky, nothing amazing so far. Sweet maltyness on the palette , opens with water and settles into a much better spirit. Maybe some warmth or oxidation causes.
2.Teeling Single Grain - 46%
95% corn (claim to be the oiliest whisky) made for US market
Napa Cab Barrel (Rombauer?) Nose - winter spices lots of barrel influence sweet with lots of oak and spice. Water improves the nose, and washes out the mid palette.
Teeling Single Malt - 46%
6 barrels 23 years Oloroso Shereyr 9 years bourbon, napa cab, white burgundy, port, madeira … all between 9-23 years of age.
Nose is stupendous, marshmallow, melon. Light mouth feel, mildly creamy . Feels a little hot, citrus, good buy at $55. Good depth, very little water clarifies it, but to much kills it.
Teeling Pot Still - 46%
30% malted 30 % unmalted and 5% of any other grain. Single pot ( this one is 50% 50%)
Nose - is gorgeous honey, and toffee buttered rum lifesaver on mouth this golden raisins, little dusty complex and nice little bit of green from the virgin american oak. Super interesting and spicey at 92% almost a rye.. Aged in virgin american oak, bourbon and sherry.
Teeling Blackpitts - 46%
Peeted Corn, rye, wheat, malted and unmalted barley - maple and peet nose.
Teeling PX Sherry Single Vask 14 year Total Wine Exclusive - 54.3%
Total sherry nose. Green on the palette. Water gives it a maple nose, stays a little green. Nutty, maple, little sulfur from the Sherry cask. Pepper and oaky oddly. 100% malted barley
Teeling Chestnut Cask 13 year Single cask #29555 - 55.1%
Maple nose - candied walnuts on nose.
Super light mouthfeel does not feel as hot as it is. Water gives it asian fruits, guava, but still a nice super special taste. Chestnut barrels do not exist… They have 4 in total, Apparently held PX brandy… super wine oxidates on the finish. 90 year old barrel that was a local solara at a store.
Truly interesting dram, Chestnut aging let alone PX Brandy aging barrels just do not exist. Complex and interesting, the PX Brandy oxidates are definitely there on the mid palette moving into a warm finish. The Chestnut gives the candied walnut aspects which is not something you normally have in Whiskey
Notes...
PX is Pedro Ximenez sherry.
Irish Whisky or stuff made by Irish immigrants uses the "e" in Whiskey, it was originally an attempt to do something similar to the French DOC system.
Edited:
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Foo2rama
··Keeps his worms in a ball instead of a can.
For you music and wine fans.
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abrod520
·Tried the (relatively) new Alewife brewery in Queens yesterday. Unfortunately was just yet another IPA mill... snooze
Edited:
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Bp1000
·Got myself another bottle of ardbeg wee beastie
beautiful and fills in the gaps when I run out of their 10 year
beautiful and fills in the gaps when I run out of their 10 year
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LesXL
·Weekend... Drinking days 😀
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Omegafanman
·So I did a little Tasting with Teeling last night....
1.Teeling Small Batch - 46%
50 Barrels or Less, nice little Irish Whisky, nothing amazing so far. Sweet maltyness on the palette , opens with water and settles into a much better spirit. Maybe some warmth or oxidation causes.
2.Teeling Single Grain - 46%
95% corn (claim to be the oiliest whisky) made for US market
Napa Cab Barrel (Rombauer?) Nose - winter spices lots of barrel influence sweet with lots of oak and spice. Water improves the nose, and washes out the mid palette.
Teeling Single Malt - 46%
6 barrels 23 years Oloroso Shereyr 9 years bourbon, napa cab, white burgundy, port, madeira … all between 9-23 years of age.
Nose is stupendous, marshmallow, melon. Light mouth feel, mildly creamy . Feels a little hot, citrus, good buy at $55. Good depth, very little water clarifies it, but to much kills it.
Teeling Pot Still - 46%
30% malted 30 % unmalted and 5% of any other grain. Single pot ( this one is 50% 50%)
Nose - is gorgeous honey, and toffee buttered rum lifesaver on mouth this golden raisins, little dusty complex and nice little bit of green from the virgin american oak. Super interesting and spicey at 92% almost a rye.. Aged in virgin american oak, bourbon and sherry.
Teeling Blackpitts - 46%
Peeted Corn, rye, wheat, malted and unmalted barley - maple and peet nose.
Teeling PX Sherry Single Vask 14 year Total Wine Exclusive - 54.3%
Total sherry nose. Green on the palette. Water gives it a maple nose, stays a little green. Nutty, maple, little sulfur from the Sherry cask. Pepper and oaky oddly. 100% malted barley
Teeling Chestnut Cask 13 year Single cask #29555 - 55.1%
Maple nose - candied walnuts on nose.
Super light mouthfeel does not feel as hot as it is. Water gives it asian fruits, guava, but still a nice super special taste. Chestnut barrels do not exist… They have 4 in total, Apparently held PX brandy… super wine oxidates on the finish. 90 year old barrel that was a local solara at a store.
Truly interesting dram, Chestnut aging let alone PX Brandy aging barrels just do not exist. Complex and interesting, the PX Brandy oxidates are definitely there on the mid palette moving into a warm finish. The Chestnut gives the candied walnut aspects which is not something you normally have in Whiskey
Notes...
PX is Pedro Ximenez sherry.
Irish Whisky or stuff made by Irish immigrants uses the "e" in Whiskey, it was originally an attempt to do something similar to the French DOC system.
With family North and South of the border and working a fair bit in Dublin the last few years it is good to give Whiskey some PR. Teeling tended to be seen more at the airport / for export than the old town bars, but that has been changing and for sure the quality and choice has improved - so sláinte :0)
.
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Archer
··Omega Qualified WatchmakerBooze run...
Stocking the beer fridge...should have gotten a bigger fridge...
Stocking the beer fridge...should have gotten a bigger fridge...
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alam
·
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LesXL
·Midnight...
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Larry S
··Color Commentator for the Hyperbole.Impulse control Larry! Opened this last night to have with stinky cheese. This should have been buried, neck in, in the Bordeaux, do not drink section. Oh well, guys gotta do what a guys gotta do. Incredible.
